When the mercury rises, my desire to cook over a hot stove wanes. That’s when I turn to the grill. Nothing says summer like grillin’ and chillin’, and being gluten and dairy free doesn’t mean you cannot join in on the fun. We use the grill as much as possible in late spring and summer, grilling everything from steaks, fish, and ribs, to vegetables and fruit.
Fresh meat, poultry, and fish are always gluten free, but there are a
surprising number of packaged burgers and processed meats that are also
gluten and dairy free. For our recent grilling adventure, we tried Oscar Mayer’s Premium Hot Dogs and Bubba Burgers (Original). All of Bubba’s varieties are gluten free. There are also many gluten free hot dogs and sausages on the market with Applegate Farms, Al Fresco, Aidell’s, Jennie-O, and Hebrew National to name just a few.
Grilling season is especially exciting for us celiacs because we now have several hot dog and hamburger bun alternatives. Schar has always been my standby for a hamburger, but arriving soon at stores will be Udi’s and Rudi’s hot dog and hamburger buns. Kinnickinnick also makes hot dog buns for your grilling pleasure.
added bonus of firing up the grill is the ease of clean up. The
following recipes use aluminum foil to steam the veggies and fruit over
the grill. No mess!
Grillin’ and Chillin’ Menu
Hamburgers with Marinated Mushrooms, Lettuce and Mozzarella Shreds (Daiya brand is Gluten and Dairy Free)
Zucchini and Yellow Peppers
Cinnamon Apple Slices over Vanilla Ice Cream
Zucchini and Yellow Peppers
1 yellow pepper, cut into chunks
2 zucchini, sliced into chunks
3 tbsp olive oil
1/2 tsp basil
1/4 tsp oregano
1 clove garlic
1/2 tsp sea salt
1/4 tsp pepper
Lay out a sheet of aluminum foil, each approximately 18 inches
square. Place zucchini and yellow pepper on sheet of aluminum
foil. Drizzle olive oil over vegetables. Sprinkle basil, oregano, garlic, sea salt and pepper over vegetables. Fold foil over vegetables to create a pouch, leaving room for steam
to escape. Place on grill for 10-12 minutes.
8-10 oz. mushrooms, diced
2 tsp olive oil
1 clove garlic, minced
2 tbsp Lea & Perrin’s Worcestershire Sauce
2 tbsp red wine or cooking wine
Heat olive oil in saute pan over medium heat. Add garlic and saute 2-3 minutes. Add mushrooms and cook until soft. Reduce heat to low and add worcestershire sauce and wine. Continue to cook until mushrooms and sauce begin to caramelize. Serve as a topping on hamburgers.
3 apples, sliced into pieces
1/4 cup brown sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tbsp agave nectar
Lay out three sheets of aluminum foil, each approximately 12 inches square. Place sliced apples into each of the three sheet of aluminum foil. Drizzle agave nectar over each of the apple slice piles. Sprinkle brown sugar, cinnamon, nutmeg, and chopped walnuts over the apple slices. Fold foil over apples to create a pouch, leaving room for steam to escape. Place on grill for 12-15 minutes. Remove from foil pouch and serve over gluten and dairy free vanilla ice cream. My all-time favorite is Luna & Larry’s Organic Coconut Bliss Vanilla Ice Cream.
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